Effect of accelerated boning of pork carcasses on fresh meat quality and tenderisation
Rees, Melissa Paige (1999) Effect of accelerated boning of pork carcasses on fresh meat quality and tenderisation. PhD thesis, Victoria University of Technology.
Variations in pork tenderness, ageing and overall meat quality were investigated to determine optimal boning methods to overcome tenderness problems associated with pork. Accelerated boning, stunning method (carbon dioxide verses electrical), chilling conditions and low voltage electrical stimulation were investigated to determine the impacts of these conditions on eating quality of pork longissimus, particularly tenderness.
|Item Type:||Thesis (PhD thesis)|
|Uncontrolled Keywords:||Meat, Boning, pork, meat quality, meat tenderisation, stunning methods|
|Subjects:||FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > School of Engineering and Science
|Depositing User:||VU Library|
|Date Deposited:||02 Sep 2010 23:27|
|Last Modified:||23 May 2013 16:45|
|ePrint Statistics:||View download statistics for this item|
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